Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-06-12

solved; set the sponge overnight, anC
be sure and make up the bread before the
yeast has consumed al the flour; if you
are hurried in other matters, stir in q lit
tie fresh -four to avert danger. Work il
well, and in the course of couple OF
hours work again into leaves. Let it rise
a few minutes and then bake in & slow,
steady oven. To prevent Crusting, grease
the top of the dough when set to rise and
when prepared for the oven.
Another kind friend furnishes an IN
falling recipe for hop yeast which takes
we'll: Take four large potatoes and q
! handful of hops, boil in gallon Of water
mash the potatoes fine, add CUP of su-
| gar and cup of salt, with OIL table
spoonful OF flour, pour on the gallon of
water in which the potatoes weIe boiled,
have it boiling; let it cool; when milk
warm sdd teacup of brewers yeast;
| then let it stand tWenty-four hours and
bottle. This yeast will keep fresh and
sweet for any length of time.
Approaching the kindness CT these
| friends, the editor of this department
would be much gratihed if the ladies in
terested in this column would send THE
| GAZETTE any tried recipes or housekeep-
ing experience they may have. There is
| certainly enough good housekeeping in
Texas to justify the request that ladies
should mutually assist those less exper-
fenced than themselves.
RECIPES.
Snow drops-One cup of butte", two
cups of sugar, whites of five eggs, one
small cup of milk, three full cups Uf pre-
pared -four; flavor with vanilla and nut
meg. Bake in small round tins. Those
in the shape of futed shells are very
pretty.
Buttermilk mufiins-Buttermilk mullins
have but TO be tried to become q standing
dish. Beat hard two eggs into quart of
buttermllk, stir in -four to make a thick
batter, about quart, and lastly tea
spoonful of salt and the same of soda
Bake in hot oven in well creased tins.
Mullins of all kinds should only be cut
just around the edge. then pulled open
with the fingers.
Scslloped potatoes-Cut up cold boiled
potatoes until you have quart. Put in
pan generous cup of milk, one tea
spoonful -four and one tablespoonful
butter. Set on the stove and let it thicken,
then put layer of potatoes in a pudding
dish, season with salt and pepper, and
pour on little of the gravy. Continue
until it is ell used. Cover the top with
rolled cracker crumbs and bits Of butter.
Bake twenty minutes.
Salad dressing-Four eggs well beaten,
one-hslf cup vinegar aud water, equal
parts, stirred over the fire until as thick
as soft Custard When cool add o1e-hslf
tesCup Of sweet Oil, one feaspoonful of
mixed mustard, one-haf teas pOonful of
sugar, the juice OF one lemon, and cayenne
pepper 10 the taste.
Veal loaf-Three pounds Of Ioin or leg
of veal and three-iourths pound of salt
pork chopped finely together; roll one
dozen crackers, put half Of them into the
veal with two eggs, season with pepper
and q little salt if needed. Mix all to-
gesher and make into solid form; then
take the crackers that ere left and spread
smoothly over the outside; bake one
hour and eat cold for tea,
Cora Starch Cake-White OF four eggs,
one cup of powdered sugar, one-haN cup
of butter. two-thirds cup of corn-starch,
one-hslf cup of sweet milk, one cup -four,
TWO teaspoonfuls baking powder, lemon
hsvoring. Cream the butter and sugar
thoroughly either with the hand or sill
yer spoon, mix the corn-stsrch with ms
milk, and add. Then add the eggs,
beaten stiff; next the sifted four into
which the baking-powder hasF been
stirred.
Vanilla Cream Cake-Twe cups of pow